To celebrate one month since sowing them in the garden, I harvested some of our greens to have with dinner: mizuna, tat soi, and frilly pink lettuce.
Harvest: mixture of tatsoi, mizuna, and frilly pink lettuce
Although tonight’s dinner didn’t involve a huge amount of produce from our garden, I’ve decided to include it here anyway. It’s inspired by the canapés at the Tasmanian Mushroom Growers’ dinner, plus it’s an easy quick dinner. We had almost everything we needed already at home.
Top apricot bread/ walnut crostini/ whatever with some home made hummus. (Please, don’t buy hummus; it’s so easy to make and so disgusting bought at the shops). Put some grilled mushrooms on top of this. Top the mushrooms with feta (or parmesan as I did – just because it’s what I had in the fridge). Eat. You can make them small for canapes or big for mains. I added the greens our garden, which Scott said made the meal (but he would!). I like the apricot toast with it as it adds some sweet to contrast with the savoury of the mushroom and greens and the salty of the cheese. Yummy – and quick!
Mushroom on Apricot Toast - with OUR greens!